JP2509991B2 - Beverages containing novel taste modifiers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a beverage containing a novel taste-modifying substance, more specifically, a fruit of Curculigo latifolia or a dried product thereof, or a component containing curculin obtained therefrom. The present invention relates to beverages contained therein.

[Conventional technology]

As a substance that acts on the receptor membrane of the tongue to change the taste of food (taste modifier), it has been conventionally made to feel sweetness when it is eaten with a sweet substance or when it is eaten with a sweet substance. It is known that Gymnema sylvestre leaves and Gymnema acid contained in leaves and Ziziphus jujuba leaves contained Dizyfin. It is known that miraculin contained in the fruit of miracle fruit (Synsepulm dulcificum) is one of the things that makes you feel.

Examples of beverages containing taste-modifying substances include tea using Gymnema sylvester leaves (see JP-A-63-208532) and beverages containing extract of Gymnema sylvester leaves (JP-A-63-105661). (See the official gazette) is known.

Also, Curculgo latifol
ia) is a plant belonging to the family Asteraceae that grows naturally in West Malaysia and southern Thailand, and its fruits are known to be edible and have an appetite enhancing effect.

[Problems to be Solved by the Invention]

The above-mentioned miraculin has a problem of stability and has not yet been put into practical use as a taste-modifying substance, and there has been no beverage containing a taste-modifying substance having a sweet taste sensation.

In addition, the fruit of Curculigo latifolia is not known for properties other than those described above.

Therefore, an object of the present invention is to provide a beverage having a novel taste-modifying effect and a stable taste-modifying function.

[Means for solving the problem]

The present inventors have found that Curculiga latifolia (Curculig
We found that sweetness is felt when eating sour substances or water after eating fruits (O latifolia), and as a result of diligent research into what is the trigger substance, stable new tastes contained in the fruits of Curculigo latifolia A modifier curcurin has been found (Japanese Patent Application No. 63-153143).

The present inventors, as a result of further intensive studies on the taste-modifying effect of curculin, that there is a considerable taste-modifying effect when eaten at the same time with other foods, and not only sour substances but also bitter substances, astringent substances, It has been found that it has an effect of making sweet taste even for an acrid substance.

The present invention has been made based on the above findings, and achieves the above object by providing a beverage characterized by containing a curculigo latifolia fruit or a dried product thereof, or a component containing curculin obtained from them. It was done.

 Hereinafter, the beverage of the present invention will be described in detail.

Contained in the beverage of the present invention, the fruit of Curculigo latifolia or a dried product thereof, or a component containing curculin obtained from them has high stability in an aqueous solution,
Since it has various taste-modifying effects as described above, it can be incorporated into a beverage, and the beverage containing these can give a taste different from the original taste of the beverage when the beverage is drunk.

Since the beverage of the present invention contains substances having various taste-modifying effects as described above, it can be made to be sweet when eating or drinking without containing sugar, and a sour substance, a bitter substance,
When it contains an astringent substance or an astringent substance, it can be made to feel sweeter, and thus it is sugar-free, a fruit juice beverage, a carbonated beverage, a coffee beverage, a tea beverage, a green tea beverage or a bitter substance-containing beverage such as a crude drug, etc. Can be a beverage,
It can be suitably used as a drink for people with restricted intake of sugar or a drink containing a substance that is useful for the body but is difficult to taste.

The dried product of Curculigo latifolia fruit is not particularly limited in its drying means, and examples thereof include sun dried product, hot air dried product, and freeze dried product such as freeze dried pulp.

The fruit of Curculigo latifolia and its dried product are not particularly limited in the form of use, but they are usually crushed, crushed, made into a paste or the like and used.

Further, as a component containing curculin obtained from the fruit of Curculigo latifolia or a dried product thereof, curculin extracted from the fruit or a dried product thereof, or the fruit or a dried product thereof is appropriately treated,
Residues obtained by separating and removing components that do not contain curculin may be mentioned. The curculin extracted from the fruit or its dried product is not limited to the purification purity at all, and in addition to high purity, it may be one containing a large amount of components other than curculin, or the extract contains other components. It may be a mixture of.

Extraction method of the curculin is not necessarily limited, but it is preferable to extract from a fruit of Curculigo latifolia or a dried product thereof with an aqueous solution of a salt having a concentration of 0.01 M or more, and as the salt, sodium, potassium, Calcium, magnesium or ammonium hydrochloride, sodium, potassium, magnesium or ammonium phosphate, sodium, potassium, magnesium or ammonium carbonate, sodium, magnesium, calcium or ammonium sulfate or sulfite, sodium or potassium Nitrate or nitrite, sodium or calcium lactate, alum, roasted alum, sodium acetate, sodium or potassium pyrophosphate, sodium or calcium pro On salt, sodium benzoate, fumaric acid - sodium, sodium polyacrylate and the like are used.

Then, a typical example of the method for extracting curculin with the above aqueous solution of salt is as follows.

Curculigo latifolia fruit or its dried product can be extracted by adding an aqueous solution of salt such as salt and then filtering and centrifuging, but curculin is not soluble in water in the pulp of curculigo latifolia fruit. Since it contains, homogenize the above fruit or its dried product by adding water, wash thoroughly with water to remove the water-soluble part, and extract the residue with an aqueous solution of the above-mentioned salt to give curculin in high purity. It is preferable because it can be obtained.

If the aqueous salt solution used for extraction has a concentration of less than 0.01 M, curculin cannot be sufficiently extracted, so an aqueous salt solution of 0.01 M or more is required. On the other hand, if the concentration is too high, desalting after extraction takes time, so it is not possible to balance the efficiency of extraction and the purification after extraction.
An aqueous solution of salt with a concentration of 1 to 1.0 M is preferred.

By desalting and drying the extract with an aqueous solution of the above salt, a curculin-containing substance that can be sufficiently put to practical use can be obtained, but the extract is further subjected to ion exchange with CM-Sepharose and purification by HPLC using a gel column. The purity can be increased and then desalted and dried to obtain pure curculin. Of course, in addition to the above-mentioned purification method, the curculin purity can be increased by fractionating the extract solution by a known protein purification method such as salting out, solvent precipitation or the like.

Specific examples of the curculin of the present invention thus obtained include a molecular weight of about 12500 daltons and an isoelectric point.
The protein of 7.1 is mentioned, and this protein exists as a dimer with a molecular weight of about 26,000 daltons. The amino acid composition of the protein is shown in Table 1 below, and the protein contains a relatively large amount of aspartic acid, leucine and glycine.

Curculigo latifolia fruit or its dried product, or the amount of curculin-containing components obtained from them is 0.001% as curculin based on the whole beverage.
It is preferable to be 0.01% or more.

The curculigo latifolia fruit used in the present invention or a dried product thereof, or a component containing curculin obtained from them is stable in an aqueous solution, but is preferably sterilized in order to prevent spoilage of the beverage itself. In that case, if heated at 90 ° C or higher for a long time, the taste-modifying activity of the fruit or the active ingredient of the fruit is lowered, so that the temperature at 110-150 ° C is 2
It is preferable to perform ultra-high temperature instantaneous sterilization for 2 seconds to 2 minutes. After sterilization,
If it is aseptically filled, it will be stable for a long time.

In addition, an appropriate component can be added to the beverage of the present invention depending on the type of the beverage and the like.

〔Example〕

 Next, the present invention will be specifically described with reference to examples.

Example 1 The fruit of Curculigo latifolia was peeled, the seeds were removed, and only the pulp was taken out. The pulp was ground to obtain a paste sample.

This paste sample was mixed with grapefruit juice in an amount of 2%, then subjected to a VTIS sterilizer manufactured by Alfa Laval Co., sterilized at 130 ° C. for 3 seconds and aseptically filled in a container to produce the inhomogeneous grapefruit juice of the present invention.

When I drank this unsweetened grapefruit juice,
I could not feel the peculiar bitterness, but I felt a mild taste with a good combination of sourness and sweetness.

Example 2 To 20 kg of Curculigo latifolia pulp was added 100 l of water and homogenized, followed by centrifugation at 10,000 rpm for 30 minutes. After removing the supernatant, 100 l of water was added to the residue, the above homogenization, centrifugation and supernatant removal were carried out again to obtain a residue. Then, 30 L of 0.5 M NaCl aqueous solution was added to this residue,
After homogenizing with a mixer for 2 minutes, suction filtration was performed.
After collecting the filtrate, add 30 l of 0.5 M NaCl aqueous solution to the residue,
Homogenization and suction filtration were performed, and the filtrate was collected.

Next, the filtrates were combined and then centrifuged at 30,000 rpm for 1 hour to obtain a supernatant (cruculin crude extract).

This crude extract was desalted by ultrafiltration and freeze-dried to obtain a curculin-containing component.

Using the curculin-containing component, a coffee beverage was obtained by the following formulation, and this coffee beverage was sterilized at 140 ° C. for 3 seconds by a VTIS sterilizer manufactured by Alfa Laval Co.,
The container was aseptically filled to prepare the sugar-free coffee beverage of the present invention.

(Combined) Coffee extract… 2% Coffee extract… 8% Caramel… 0.1% Caramel bitter base… 0.5% Ingredients containing curculin… 0.5% Water… 88.9% When I drink this unsweetened coffee beverage, I don't feel any bitterness. I felt a good balance of acidity and sweetness.

Example 3 Using the curculin-containing component obtained in Example 2, a nutritional drink was produced with the following formulation.

(Combined) Ginseng extract ... 2% Vitamin C ... 0.5% Ingredients containing curculin ... 0.5% Water ... 97% When I drank this nutritional drink, there was no bitterness and it tasted almost the same as sugar solution.

[Effects of the Invention] The beverage of the present invention contains a substance having a highly stable and various taste-modifying effect, so that a taste different from the original taste of the beverage at the time of eating and drinking can be felt, and for health, It can be suitably used as a drink for people with restricted intake of sugar, or a drink containing a substance that is useful for the body and is difficult to taste.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kenji Ikeda 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Masako Miyake 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) Reference JP-A-63-277717 (JP, A)

Claims (4)

(57) [Claims] 1. A beverage containing curculigo latifolia fruit or a dried product thereof, or a component containing curculin obtained from them. 2. The beverage according to claim 1, which is substantially free of sugar. 3. The beverage according to claim 1, which contains a substance having a sour taste, a bitter taste, an astringent taste or an astringent taste. 4. The beverage according to any one of claims (1) to (3), which is subjected to ultra-high temperature instantaneous sterilization at 110 to 150 ° C. for 2 seconds to 2 minutes.